Description

This Cider Braised Pot Roast with Crispy Sage Potatoes recipe offers a comforting and flavorful meal perfect for cozy dinners. The beef chuck roast is braised slowly in apple cider, white wine, and fresh herbs to develop rich, tender meat and savory onions. Crispy smashed potatoes tossed with fresh sage and garlic powder provide a delightful crispy side that complements the succulent roast. The technique involves oven roasting the meat and potatoes for tender perfection and finishing the potatoes at a higher heat for a golden crisp. This dish marries rustic, homestyle cooking with refined flavor layers, ideal for a special family meal or weekend feast.

Ingredients

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For the Pot Roast

1 3-4 pound beef chuck roast
Kosher salt and black pepper, to taste
2 tablespoons flour
6 tablespoons salted butter, divided
3 yellow onions, thinly sliced
4 shallots, halved
2 cups apple cider
2 cups chicken broth or dry white wine
2 tablespoons chopped fresh thyme
2 tablespoons apple butter

For the Crispy Sage Potatoes

1 pound small to medium potatoes
1/4 cup fresh sage leaves
1 teaspoon garlic powder
Flaky sea salt, to taste
5 tablespoons butter (from the 6 tablespoons total used)

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Instructions

Preheat Oven: Set your oven to 325° F to prepare for a slow braise that will tenderize the roast while infusing it with rich flavors.
Prepare the Roast and Aromatics: Season the beef chuck roast generously with kosher salt and black pepper. Rub the roast evenly with flour to help form a flavorful crust. Heat a large oven-safe Dutch oven over high heat; add 1 tablespoon of butter, then sauté the sliced onions for about 5 minutes until softened. Add the shallots and 1/2 cup of apple cider, season with salt and pepper, and cook for another 5 minutes until the onions start to turn golden. Stir in fresh thyme.
Braise the Roast: Nestle the roast into the onion mixture, spreading apple butter over the top of the meat. Pour in the remaining 1 1/2 cups apple cider and the chicken broth or dry white wine. Surround the roast with the small to medium potatoes. Cover the Dutch oven with its lid and place it in the oven to roast for 2 1/2 to 3 hours until the meat is very tender and flavorful.
Prepare Crispy Sage Potatoes: Increase oven temperature to 425° F. Carefully remove the potatoes from the Dutch oven and place them on a baking sheet. Using a fork or potato masher, gently flatten each potato to break the skin and expose some of the flesh. Dot the potatoes with 5 tablespoons of butter, then sprinkle garlic powder and scatter fresh sage leaves over them. Roast in the oven for 20-25 minutes until the potatoes are crispy on the outside. After roasting, spoon some of the sage butter over the potatoes and season with flaky sea salt.
Finish Braising the Roast: While the potatoes roast, return the uncovered pot roast to the oven at 425° F. Continue cooking for 20-30 minutes or until the top is deeply caramelized. Check occasionally and add more broth or wine if necessary to keep the onions just barely covered, ensuring they do not dry out.
Serve: Plate the pot roast topped with flaky sea salt and spoon over the rich onion gravy. Arrange the crispy sage potatoes on the side. Enjoy this warm, hearty meal perfect for sharing.

Notes

For a quicker version, you can use a crockpot method: layer onions and shallots in the crockpot, add the roast with apple butter on top, then pour in thyme, cider, and wine. Cook on low for 5-6 hours or high for 3-4 hours.
Use small to medium potatoes such as baby Yukon Gold or red potatoes for the best texture when smashed and roasted.
To intensify the caramelization of the meat, do not cover it during the final roasting stage.
Flaky sea salt at the end enhances texture and flavor better than regular table salt.
Leftover roast makes great sandwiches or can be shredded into tacos.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 8g
Sodium: 450mg
Fat: 35g
Saturated Fat: 17g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 40g
Cholesterol: 120mg